Chocolate Sweet Potato Pie (Vegan and Gluten-Free)
This chocolate sweet potato pie is perfect for Fall. It is vegan, gluten-free, and has a rich dark chocolate taste.
Servings: 8 slices
For the crust:
- 1.5 cups pitted dates
- ¼ cup + 2 tablespoons water
- 1.5 cups pecans
- ½ cup rolled oats (ensure gluten-free if necessary)
For the crust:
Set oven to 350 degrees Fahrenheit.
Place the dates and water in a food processor and process until a thick paste forms. It doesn’t need to be completely smooth (there can still be some small chunks of dates).
Add pecans and oats to the food processor and process until evenly combined. You will likely have to pause several times and scrape down the sides to get everything evenly mixed.
Press the crust into a 9-inch circular pan and bake for 12-15 minutes, until the edges start to brown.
Allow the crust to cool before adding the filling.
For the filling:
In a bowl or food processor, add all filling ingredients and mix or blend until evenly combined and smooth. (*see note below)
Pour the filling onto the baked crust and spread it out evenly.
Chill the pie in the fridge for at least 2 hours to allow it to firm up. Leave it in the fridge for longer before eating if it isn't firm enough.
*You can hand mix the filling ingredients in a bowl if your sweet potatoes are well mashed. If you want a smoother texture, I recommend using a food processor. However, make sure you don't over blend the filling to the point of being very liquid-like and pourable. This will prevent it from firming up enough in the fridge. The filling should still be thick and spreadable. See images in the post above for ideal texture.
You must chill your coconut cream in the fridge for at least a few hours before making the filling. Leaving it in the fridge overnight is ideal. This will allow the coconut cream to firm up at the top of the can. Use this thicker part at the top and you can save the liquid part underneath for something else.
Store this pie in the fridge for up to a week.